Tomato-Zucchini Strata
By PineyCook
Ingredients
- 2 tablespoons butter
- 4 cups grape tomatoes or cherry tomatoes
- 2 cups sliced zucchini
- 8 cups dry French or Italian bread cubes*
- 3 cups shredded Swiss cheese
- 8 eggs
- 3 cups milk
- 1/4 cup snipped fresh flat leaf Italian parsley
- 1/4 cup snipped fresh basil
- 2 tablespoons snipped fresh chives
- 1 teaspoon garlic salt
- 1/2 teaspoon ground black pepper
Details
Adapted from midwestliving.com
Preparation
Step 1
In an extra-large skillet, melt butter over low heat. Add tomatoes and zucchini. Cook for 5 to 7 minutes, stirring occasionally, or until tomatoes begin to lose their firm round shape; remove from heat.
Place half of the bread cubes in a greased 3-quart baking dish. Top with half of the zucchini mixture and half of the cheese. Repeat layers with remaining bread cubes, zucchini mixture and cheese.
In a large bowl, whisk together eggs, milk, parsley, basil, chives, garlic salt and pepper. Carefully pour egg mixture evenly over bread mixture in dish. Using the back of a spoon, gently press down on layers. Cover and chill at least 2 hours or up to 24 hours.
Remove casserole from fridge. Preheat oven to 325 degrees . Bake for 50 to 65** minutes or until puffed, golden and set (160 degrees ). Let stand for 10 minutes before serving.
tip
For six servings, use a greased 2-quart square baking dish. Prepare as directed above except cut all of the ingredient amounts in half. Bake as above. Let stand for 10 minutes before serving.
tip
*Drying bead cubes: Cut the bread into 1-inch cubes, using a serrated knife. Preheat the oven to 300 degrees F. Arrange cubes in a single layer on a baking pan. Bake for 10 to 15 minutes or until lightly browned, stirring once or twice.
tip
** If chilled overnight, baking time will be longer than if only chilled 2 hours.
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